Iris, the daughter of Sylviane Bertacchi, is a 26-year-old native of Reims of Italian descent. She has always been interested in cooking and learned classic Italian recipes from her mother during her teenage years. She then pursued studies in hospitality, culminating in a Master’s degree at Paul Bocuse in culinary innovation and leadership. Today, Iris is the quality manager; she oversees the kitchen teams and develops new menu creations.

A well-known figure among Reims foodies, Thierry Sidan champions an authentic and generous style of cooking, rooted in respect for ingredients and the joy of hosting. Committed to culinary expertise and the local gastronomic heritage, he fosters a warm and welcoming dining experience, where the simplicity of quality ingredients meets meticulous craftsmanship and a love of sharing.

A passionate chef at the helm of Hanuri Korean Grill, Jun-Sang PARK is dedicated to sharing the authenticity of Korean cuisine. More than just a cooking class, this workshop is a true immersion: the chef shares his unique expertise, the knack for seasoning, and the secrets of fermentation for this iconic dish.

Named “Meilleur Ouvrier de France” at the age of 25, Guillaume Gomez served as executive chef at the Élysée Palace for more than twenty years, working under four Presidents of the Republic. As an ambassador for French gastronomy, he is now dedicated to promoting French cuisine both in France and abroad. The author of several books, he shares his vision of a culinary tradition rooted in the passing down of knowledge, expertise, and heritage.

In Urville, in the heart of the Côte des Bar, Romain Billette Champagne cultivates the art of doing things differently. As heirs to a five-generation legacy, they launched their brand in 2022 with a strong conviction: to age and vinify 100% of their champagnes in oak barrels. This rare and demanding choice requires constant care, a far cry from standard practices. Each cuvée is born from this artisanal craftsmanship, revealing depth and uniqueness. True to their terroir, yet never taking the easy path, they showcase the Pinot Meunier grape in their blends, right in the heartland of Pinot Noir.

The Sanger brand was founded in 1952 out of a desire by winemakers to highlight the characteristics of the Champagne terroir. These 16 winemakers, mostly from the Montagne de Reims, decided to establish the Sanger house in Avize. Sanger owns 13 hectares spread across 42 crus, representing the entire Champagne appellation. The house vinifies grapes from 80 winemakers and also mentors students at the Avize viticultural high school. With 70% of its supply coming from Grand Cru Chardonnay and Pinot Noir, it blends elegance, finesse, and character in its exceptional cuvées.

For five generations, the PIERRE family has been dedicated to viticulture and the production of Champagne. Today, the family cultivates 4.50 hectares in the Marne Valley, planted primarily with Pinot Meunier and Chardonnay. The wines from our vineyard are characteristic of the terroirs of Saulchery, Charly-sur-Marne, Azy-sur-Marne, Crouttes-sur-Marne, and Domptin. Pierre Laurent took over the estate in 2007. He is passionate about his region and its terroir, attentive to others, and a pioneer in soil and vineyard management. Well-being is a holistic concept, and sustainable farming is an integral part of it.

A family-owned house rooted in the heart of Champagne. At the foot of the Montagne de Reims hillsides, in the prestigious village of Ambonnay, Champagne Th. Petit carries on a family tradition of expertise passed down through several generations. Passionate winemakers, they cultivate their Grand Cru-classified vineyards with respect and meticulous care to produce champagnes of genuine elegance that authentically reflect their terroir. Here, winemaking is much more than a profession: it is a family legacy, a source of pride, and a way of life that they share with every connoisseur of fine champagnes.

Founded by eight winemaking families, Maison Paul Goerg cultivates 120 hectares of vineyards in the Premier Cru terroir of Vertus, a village nestled in the heart of the prestigious Côte des Blancs. The Paul Goerg Champagne range reflects the house’s expertise with the Chardonnay grape, whose full potential for finesse and elegance is expressed through precise blends comprising between 40 and 50% reserve wines and extended aging, ensuring low dosage levels. Its signature style is based on the purity of the fruit, chalky minerality, and an elegance recognized by all enthusiasts and professionals alike.

With a tradition of harvesting and winemaking passed down from father to son since 1933 in Courmas, Domaine Xavier Alexandre produces distinctive champagnes from an 8-hectare vineyard spread across eleven villages in the Marne region, five of which are classified as “Premier Cru” in the Montagne de Reims and Grande Vallée. Vineyard-specific winemaking, respect for the grape varieties (Meunier, Pinot Noir, Chardonnay), and extended aging in the cellar result in refined, elegant cuvées that remain true to their terroirs.